Double Chocolate Zucchini Muffins

These were simple, easy, and mighty tasty. Easily can be eaten in the morning for breakfast or added to yogurt for a snack.  This recipe was adapted from the Toasted Pinenut.  Give it a try and let me know what you think.

• 1 Large Zucchini, grated

• 1/3 cup Maple Syrup

• 1/3 cup Almond or Peanut Butter

• 2 Eggs ( Flax eggs if Vegan are a great replacement)

• 1/4 cup melted and cooled Coconut Oil

• 1/3 cup unsweetened Cocoa Powder

• 1/2 cup blanched Almond Flour

• 1 Teaspoon baking powder

• 1/2 teaspoon sea salt

• 1/2 cup dark chocolate chips (preferably without any added sugar)

Set oven to 350 degrees F.  Grease non-stick muffin tray or place muffin liners in tray. Grate zucchini and set aside in strainer to let excess water drain.  Combine all dry ingredients in a small bowl and set aside.  Add melted and cooled coconut oil, eggs (or flax egg), maple syrup, and almond butter to mixer.  Mix until well combined.  Add in dry ingredients slowly.  Fold in grated zucchini and dark chocolate chips.  Once all ingredients are combined add to your muffin trays and place in oven.  Bake for 30 minutes.  Let cool for 30 minutes before serving.  Enjoy !

Turmeric and Garlic Root Mash

I got this recipe from the Nutrition Stripped Cook Book and feel in love.  Using turmeric adds a great anti-inflammatory property to this mash while also creating a beautiful gold color.  This recipe uses celeriac also known as celery root which is a great source of fiber, magnesium, phosphorus, calcium and potassium.  This root vegetable also contains vitamins B1, B2, and E.  This root vegetable, pictured above, is super versatile and easy to work with in soups, salads, and this mashed potatoes. Take a try and let me know what you think.

• 2 Medium yellow potatoes or Japanese Sweet Potato

• 5 Turnips, peeled and chopped

• 1 celeriac, peeled and chopped

• 2 teaspoons ground turmeric

• 1 teaspoon sea salt

• Freshly ground pepper

• 3 tablespoons olive oil

• 1 head of garlic

• 1/2 cup coconut milk

Preheat oven to 400F and line two baking sheets with parchment paper and set aside.  In a large bowl combine potatoes, turnips, celeriac, turmeric, salt, and pepper.  Drizzle olive oil and toss until well combined.  Spread evenly on prepared baking sheet.  For roasting garlic head, slice the bottom 1/4 layer to expose individual cloves and place bulb on baking sheet.  Place both sheets into oven and bake for 40 minutes or until soft.  Allow garlic bulb to cool until you can handle and then squeeze the individual cloves out of the skin into a blender or mixer.  Add roasted veggies from oven to blender or mixer with garlic cloves and mix until combined and smooth.  Add coconut milk and Enjoy !  

Winter Cauliflower Soup with Roasted Chickpeas

Making soup is in my blood.  I get it from my momma and my momma's momma!  Whenever it was cold outside you can always bet there would be at least 2 types of soup being made in the house.  I made this cauliflower soup the other night and it was so good I needed to share.  Cauliflower is rich in vitamins C and K, packed with minerals, rich in protein and folate, and is filled with fiber.  I added Tumeric to this recipe to add an anti-inflammatory property as well as add a beautiful yellow glow.  Give this recipe a try and let me know what you think.  

• 2 Yellow Onions

• 2 Tbs coconut oil

• 1 1/2 tsp salt

• 1 Large head of cauliflower or 2 small heads

• 1 tbs turmeric

• 1 tsp cumin

• 1/2 tsp red pepper flakes

• 4 cloves garlic

• 4 cups vegetable broth (try making your own or search for an organic low sodium version)

• 1 cup full fat coconut milk

• Parsley to garnish

• Pepper to taste

• Top with Roasted Chickpeas (recipe to follow)

In a large sauce pan sauté onions with coconut oil until onions are transparent, around 6-8 minutes.  Add salt, turmeric, cumin, and pepper and mix well.  Add in chopped cauliflower and garlic and cover pan for 3-4 minutes.  Slowly add in vegetable broth and allow contents to mix until cauliflower is fork tender, around 15-20 minutes.  When cauliflower is tender add in coconut milk.  Add soup mixture to Vitamix or use an immulsion blender to puree soup until all contents are incorporated.  Serve hot with parsley , salt and pepper to taste, and roasted chickpeas. Enjoy !  

Roasted Chickpeas

Soak 2 cups dry/raw chickpeas overnight in large bowl with water to cover.  You will want a decent sized bowl with plenty of water because the chickpeas will expand overnight.  After soaking drain water and allow chickpeas to dry.  Heat oven to 375 degree.  Add chickpeas to a large bowl and add EVOO, 1 Tbs turmeric, 1 tsp cumin, 1/2 tsp salt, 1/2 tsp of cayenne pepper, pepper to taste.  Mix well and spread out on a baking tray with parchment pepper.  Roast in oven for 45-50 minutes.  Texture should be crunchy.  Allow to cool down for up to 10 minutes.  Can be served right away or stored in an airtight glass tupperware for up to 1 week in the refrigerator.